Hand Hygiene and Glove Use Nutritional Services General Education and Safety and Sanitation Education Topics Combined October 2013

Wash Your Hands! It is the most effective way to prevent the spread of infection and foodborne illness Our patients have an increased risk of disease because they are ill The health of our customers and patients is literally “in your hands” Remember: Clean hands save lives Your actions make a difference

When to Wash Hands / Change Gloves All NS Staff: After touching hair, face, or body After smoking, eating ,drinking, chewing gum After any clean up activity After using the restroom Any time hands become contaminated Before handling food

When to Wash Hands / Change Gloves In addition, wash hands before: Putting on or changing gloves Starting work In addition, change gloves: When they become soiled or torn Before beginning a different task or a new recipe At least every four hours during continual use Before and after handling raw fish, meat, or poultry and before handling ready-to-eat cooked food

Remove Gloves Properly Grasp them at the cuff and peel them off inside out, over fingers Avoid touching your palm or fingers with the glove Put them directly into a trash can Wash hands

Wearing Gloves Gloves minimize the risk of cross-contamination In food service, wear gloves: When preparing and serving food Personal Protection Equipment (PPE) In patient care: Gloves (and gowns) must be worn while delivering trays in contact isolation rooms DO NOT wear gloves when delivering or retrieving trays in any other room

Patient Care Hand Hygiene In addition, for staff that has patient contact: Use liquid (foam) hand sanitizers Before and after each patient contact Before and after entering and exiting a patient’s room Must use soap and water For Contact Isolation patients; hands must be washed BEFORE LEAVING THE ROOM For patient’s with the bacteria Clostridium difficile (C. diff); hand sanitizers do not kill C. diff spores

Where to Wash Your Hands Use designated hand washing sinks for hand washing only Hand sinks must have: Hot and cold running water Soap Towels or hand dryer Trash can Do not use food prep, utility, or dishwashing sinks for hand washing

Hand washing with Soap and Water Scrub for at least 15 seconds with warm water

Thank you! Complete Hand Washing Competency